White rice with tororo kombu

White Rice with Tororo Kombu

½ cup wild rice
1 cup medium-grain white rice
2 tbsp rice vinegar
¼ cup tororu kombu
½ cup finely chopped cucumber (seeded)
1 red capsicum, seeded & finely chopped
½ bunch spring onion, finely sliced
1 tsp freshly grated or pickled ginger
1 tsp wasabi
2 cloves garlic, crushed
3 tsp sesame oil
½ cup tororu kombu for rolling

Rinse wild rice, cover with water and simmer 35–40 minutes. The rice should be tender but remain chewy rather than soft. Drain well. Mix white rice with 1¼ cups water and bring to the boil. Reduce heat and allow to cook (covered) by absorption. After 10 minutes and once all the liquid is absorbed, set aside for 20 minutes with a lid on. Stir the wild rice (preferably hot) through the white rice along with the vinegar. Stir occasionally until cold. Mix through the other ingredients and check the seasoning. Roll rice into bite-size balls and then into tororu kombu to coat. Serve with soy sauce for dipping. Makes 20–25.